Issue link: https://maltatoday.uberflip.com/i/527016
maltatoday, SUNDAY, 14 JUNE 2015 Food 35 Fine food of the week FOR several centuries in China, Japan and Korea seaweed has been a traditional source of food. As people from these countries migrated around the world the custom moved with them. In recent years there has been a strong movement in France to introduce seaweed into Euro- pean cuisine, with some success, though it is still regarded as an exotic component of the menu. Regions like California and Hawaii, where the Japanese communities are larger, have developed a wider use for sea- weeds as the taste for it spread to surrounding communities and it started being included in restaurant menus and available on supermarket shelves. Seaweeds grow naturally in salt or brackish water and come in green, brown or red varieties. They are commonly divided into two major groups: wracks (brown) and kelps (green, such as sea lettuce). Nori, kombu and wakame are the most popular edible seaweeds. Sea vegetables have remarkable nutritious properties. Seaweed is rich in protein, which is more easily absorbed by the body than meat protein. It is a rich source of calcium, magnesium and iron. Seaweed has been credited with promoting weight loss by stimu- lating thyroid activity, boosting the immune system, decreasing blood sugar and cholesterol, in- creasing gastro-intestinal tract function and for decreasing the symptoms of arthritic joint pain. Kombu Kombu is now recognised by chefs as the best vegetable source of umami, the fifth fla- vour which is neither sweet, salty, bitter or sour, but en- hances the natural taste of all the ingredients. In Japan, fish dishes and soups are prepared with kombu (kelp), though it can also be used with vegeta- bles and rice. Powdered kombu can be used in sauces and soups in the same way curry powder is used. Some varieties of kombu are used to make an infusion simi- lar to tea. Adding kombu to beans whilst cooking softens the beans and improves digest- ibility. Wakame Wakame seaweed – also a kelp – is widely used in making soup. It has a pleasant, mild flavour and soft and tender texture. It can be served with boiled rice, coated in sugar or put into tins, or can simply be soaked and used for salads. Nori Flat sheets of sushi nori are used for rolling sushi and making rice balls. It is available in a fine cut toasted variety which is ready to use and is a tasty garnish for soups, salads, stir-fries and noodles. Green nori sprinkle has a herb- like flavour and works well on piz- za, pasta, soups and salads as well as in batter and dough. Nori sheets are largely available in Malta, in the oriental sections of good supermarkets. A wider variety of seaweed is available from Good Earth health food store. Varieties include nori sheets, Green Nori Sprinkle, kom- bu, arame, sea salad and agar agar. Seaweed – Protein from under the sea Crusted tofu with wakame and lime Ingredients 45g dried wakame seaweed • 40g panko breadcrumbs • 2 limes, zest only • 2½ tsp coriander seeds • 1 tbsp black (or white) • sesame seeds 15g coriander leaves • 250g firm tofu, cut into • 2cm chunks 35g plain flour • 1 egg, lightly beaten • About 100ml sunflower • oil, for frying Salt • For the dressing 1 tbsp lime juice • 1 tsp sesame oil • 1 tsp sriracha chilli sauce • 2 tsp rice-wine vinegar • 2 tbsp groundnut oil • Method 1. Rinse the wakame in plenty of cold water, then transfer to a saucepan, cover with fresh cold water and bring to a boil. Turn down the heat to a simmer and cook for about 10 minutes, until al dente. Drain, pat dry and set aside. 2. Next, make the dressing. Whisk together the lime juice, sesame oil, sriracha, vinegar and an eighth of a teaspoon of salt. Slowly pour in the groundnut oil bit by bit, whisking as you do so, until fully combined and emulsi- fied. Set aside. 3. Lightly crush the coriander seeds, then put them in a bowl with the panko breadcrumbs, lime zest and sesame seeds. Add half a teaspoon of salt and mix well. Toss the tofu first in the flour, then in the egg and final- ly in the breadcrumb mixture, making sure it's well coated all over. 4. Heat the oil in a medium fry- ing pan over a medium-high heat. Once the oil is hot, add half the breaded tofu and fry it for four to five minutes, turn- ing it so it goes golden-brown and crisp all over. Remove with a slotted spoon, transfer to a kitchen paper-covered plate and keep warm while you cook the remaining tofu (you may find you need to add a little more oil to the pan). 5. Cut the wakame into 2-3cm slices and put these in a large bowl with the coriander leaves. Pour over the dressing and stir. Divide between the plates, top with the fried tofu and serve at once. Packed with vitamins and minerals, seaweed salad with sesame seeds is an ideal accompaniment with any meal, traditionally served with sushi